Kukicha

Steeping Instructions

Step 1:

Add boiling water to mug and allow the water to cool to 170°-185° or simply wait 2-5 minutes.

Step 2:

Steep 1 tsp or 3-4 grams of tea per 8 oz of water.

Step 3:

Steep for 3-5 minutes. Green teas often have substantially different character depending on the time and temperature used for steeping so experiment with water throughout the range. Best steeped only a single time. Excellent cold brewed.

Kukicha Green Tea - aka Twig Tea - Description:

Kukicha is a very light and delicate green tea enjoyed mainly for its aroma. A product of the stalks and twigs left over from the production of Gyokuro and Sencha, this tea produces a very pale, yellow-green, color and a delicate taste with hints of sesame. Kukicha is one of many great Japanese tea varieties.

Ingredients:

Japanese Kukicha Green Tea Signifcance:

Always looking for new tea products, kukicha, or bocha, is literally translated to twig tea. Kukicha is produced from the twigs, stems, and stalks from the tea plant. Its infusion is often referred to as sweet or creamy. Like other Japanese teas it should be steeped on the cool side, anywhere between 140 and 175 degrees Fahrenheit. It can be made from twigs, stems, and stalks from any number of teas like sencha, bancha, or gyokuro.